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BETHPAGE uran mt mat BT RO
BETHPAGE LIS
'17 POWELL AV
BETHPAGE NY 11714
OLD BETHPAGE
also serving ISLAND TREES
PLAINVIEW PLAINEDGE SEAFORD
VOL. 9 NO. 15 Thursday, March 6, 1975 10 cents per copy
Former Israeli Foreign Minister Abba Eban addressed over 2,000
people at the Bethpage Jewish Center on Broadway this week. Eban
urged Jews to help Israel in her time of crisis. The center was
jammed with people who were anxious to hear Mr. Eban.
At the February Meeting of the Bethpage Republican Club, Lois
Manning, from the Town of Oyster Bay Recreation Department,
spoke of upcoming events for the town residents. Ms. Manning is
welcomed here by Councilman Sal Mosca, left, and President Stuart
Levine.
Photo by Jerry Augusta
Off the Press.
TROTTA cleared— Gerard P.
Trotta, former TOB public works
commissioner has been cleared
of three counts of official
misconduct. The decision was
handed down by Judge Hen­derson
Morrison who said the
charges were unsubstantiated.
Trotta, 46, has been employed by
the town as assistant parks
superintendent since his in­dictment
by a Nassau Grand
Jury in 1973 for tampering with a
parking meter contract,
allegedly permitting illegal
dumping by two contractors on
Town property and allegedly
helping prepare a bid . for
Newspaper recycling.
Nassau County District At­torney
Denis Dillon was not
pleased with the verdict. Trotta
and his family were on hand and
were delighted with the verdict.
The case had been hanging for
two years.
JAMES GROVER-- defeated
GOP Congressman from Babylon
has been hired by Grumman in a
Public Relations Capacity. After
12 years in Congress, Grover
returned to his law practice. He
specializes in real estate and
business law.
While in Congress, Grover
joined his constituents in
working for contracts for
Grumman's, Long Islands
largest single employer.
FRANK DONOVAN-- former
Nassau County District Court
Judge has announced his in­tention
to run for TOB Super­visor.
Donovan, a very tough
campaigner will oppose GOP
John Burke who currently holds
the post. Donovan, a former
republican, who fell out of favor
with GOP County Leader Joe
Margiotta has turned to the
Tribune Featurette
BOCES GROOMS GOURMET COOKS
Ask "What's cooking?" at the
BOCES County Center these
days, and you're likely to hear
caneton a la bigarade. Or
sauerbraten. Or arroz con polio.
Or the name of some other exotic
dish with a foreign flavor.
That's because students in the
classical cuisine course have
embarked on the preparation of a
series of gourmet lunches ac­centing
recipes from all over the
world. They serve the lunches
every Tuesday and Thursday to
BOCES staff, students' parents,
and their guests, at prices that
cover the cost of the food.
The purpose is to provide the
students with actual experience
in preparing and serving gour­met
foods. According to the
students, it's a highly satisfying
experience. According to the
diners, it'a u gustatory treat.
Among the regular customers
of the BOCES County Center
dining room, which is decorated
in the colors of the country being
highlighted, are Mr. and Mrs.
Edward Sandler of Levittown
who bring several guests with
them. They learned about the
lunches from their son who is
taking the classical cuisine
course.
"They do such a terrific job
here, I wouldn't miss it for
anything," says Mr. Sandler.
"And Eddie learned so much in
the course that he made the
entire Christmas dinner," says
Mrs. Sandler. "And even washed
the kitchen floor afterwards."
Washing the kitchen floor is a
typical end-of-the morning
routine on any Tuesday or
Thursday in the busy County
Center kitchen where a dozen
students in the classical cuisine
course put the finishing touches
on the luncheons to be served that
day.
On the day an Italian lunch is to
be served, one student will be
ladling chick peas into the salad
while another opens an oven door
to peek at the bubbling chicken
cacciatore. At the same time,
another student slices and but­ters
freshly baked Italian bread
and reminds his classmate to stir
the mushroom soup.
While the twelve students at­tend
to their tasks, teacher
William Jenkins moves swiftly
around the kitchen checking
something in an oven, giving
instructions to a student filling a
crepe, asking another about the
clams oreganata he is preparing.
Suddenly, Jenkins stops the
activity and calls all the students
over to look at the contents of a
tiny tin box.
"See this?" he says. "That's
saffron. It turns rice yellow when
you put it in the boiling water.
You use just a pinch. A little goes
a long way-and it's expensive.
This little box costs 80 cents for
1 40 of an ounce."
"I'd hate to have to buy a pound
of it," says one of the onlookers,
Bill Smith, a junior at Plainedge
High School.
Like the other students in the
class, Bill Smith spends half of
each school day at the County
Center, which is located in
Westbury, and which is one of
five occupational education
centers operated by the Nassau
Board of Cooperative
Educational Services (BOCES).
Bill spends the remaining half of
each day at his home high school
pursuing his academic subjects.
Bill also works twelve hours a
week at a pancake house as a
kitchen helper. But he's soon to
be an assistant cook.
"They're promoting me
because I go to BOCES," he says.
"They know I learn a lot here."
Bill says that preparing the
gourmet lunches is both in­teresting
and exciting. "You'll
look forward to tasting it~and
until you do, you never know how
it will come out."
On Fridays, his class and the
afternoon class discuss and plan
the next week's menus. The
following Monday, both classes
start to prepare the food. Bill's
morning class adds the finishing
touches on Tuesday mornings.
Five students in the afternoon
class, dressed in smart blue and
white checked jackets, serve
lunch when the dining room
opens at 12:30 while the rest of
the class works in the kitchen.
Wednesday is devoted to
preparing enough food for
Thursday's luncheon.
"We learn a lot about cooking,
but we also learn a lot of other
things, too," says Bill Smith.
Sometimes Mr. Jenkins yells at
us because we don't do things
right, but he tells us that's the'
way it'll be when we're working.
He always stresses that."
And his friend, Dennis Troy, a
junior at Garden City High
School, adds, "I've been at
BOCES three years and I'm still
learning plenty. 1 expect to be a
head chef some day."
Under the tutelage of Bill
Jenkins, Dennis and the rest of
the class should be well prepared.
Jenkins' instruction covers not
only ingredient, quantities,
preparation and appearance of
food, but cleanliness and proper
attire for kitchen and dining
room as well. He sees that his
students follow through on his
teachings. He also shops for
ingredients and searches for
recipes at the library, often using
eight or ten cookbooks as sources
for a single gourmet lunch menu.
Following are his adaptation of
two recipes for the Italian lun­ches.
1-3-4 lb. chicken, cut in pieces
1 tbsp. salt
1 tsp black pepper
5 tbsp. butter or margarine
2 tbsp. olive oil
1 med. onion chopped fine
1 lb. sliced fresh mushrooms
2 tsp. flour
l2 cup dry white wine
1 cup chicken broth
3 cups canned tomatoes drained
and chopped
2 tbsp. parsley
2 tbsp. oregano
2 tbsp. brandy
Season the chicken with half
the salt and pepper. Reserve the
rest. Heat 4 tbsp. butter and the
olive oil in a heavy casserole. Add
the chicken and brown on all
sides over low heat. Remove the
chicken and add mushrooms,
remaining butter, salt, and-pepper.
Saute for five minutes,
stirring and scraping. Lower
heat, add flour and cook for 2-3
minutes, stirring constantly. Add
the wine, chicken broth, chopped
tomato, parsley, and oregano.
Mix thoroughly. Bring to a boil
and simmer for 8-10 minutes,
covered. Add the chicken and
bake covered in pre-heated 325
degree oven for about 25 minutes,
or until the chicken is thoroughly
cooked. Add brandy just before
serving.
ZEPPOLE FILLING FOR
DESSERT CREPES
1 cup ricotta cheese
3 tbsp. sugar
2 tbsp. diced mixed candied fruits
2 tbsp. broken chocolate bits
2 tbsp. Jamaica rum
1 cup heavy cream whipped
Drain cheese 15-20 minutes in
strainer. Mix thoroughly with
sugar. Add fruits and chocolate.
Mix well. Add rum and fold in
whipped cream. Refrigerate until
chilled. Fill crepes. Make filling
for about 8-10 crepes. Use a basic
crepe recipe or spoon zeppole into
dessert glasses before chilling
and top each glass with shaved
chocolate and a marschino
cherry.
The "Foods Around the World"
lunches prepared by the classical
cuisine students will be served at
the BOCES County Center on
Tuesdays and Thursdays for the
rest of the school year.
Democrat Party. He is being
backed by the Hicksville
Democrats. Promises to be an
interesting contest—
JUDICIARY COMMITTEE in
Albany-- approved a bill that
would prohibit grand juries from
holding reporters in contempt for
refusing to disclose news sources.
Reporters are now protected by
law and are shielded from
disclosing sources of news before
courts, legislature and other
legislative committees holding
contempt powers. Chalk up one
far Free Press.

BETHPAGE uran mt mat BT RO
BETHPAGE LIS
'17 POWELL AV
BETHPAGE NY 11714
OLD BETHPAGE
also serving ISLAND TREES
PLAINVIEW PLAINEDGE SEAFORD
VOL. 9 NO. 15 Thursday, March 6, 1975 10 cents per copy
Former Israeli Foreign Minister Abba Eban addressed over 2,000
people at the Bethpage Jewish Center on Broadway this week. Eban
urged Jews to help Israel in her time of crisis. The center was
jammed with people who were anxious to hear Mr. Eban.
At the February Meeting of the Bethpage Republican Club, Lois
Manning, from the Town of Oyster Bay Recreation Department,
spoke of upcoming events for the town residents. Ms. Manning is
welcomed here by Councilman Sal Mosca, left, and President Stuart
Levine.
Photo by Jerry Augusta
Off the Press.
TROTTA cleared— Gerard P.
Trotta, former TOB public works
commissioner has been cleared
of three counts of official
misconduct. The decision was
handed down by Judge Hen­derson
Morrison who said the
charges were unsubstantiated.
Trotta, 46, has been employed by
the town as assistant parks
superintendent since his in­dictment
by a Nassau Grand
Jury in 1973 for tampering with a
parking meter contract,
allegedly permitting illegal
dumping by two contractors on
Town property and allegedly
helping prepare a bid . for
Newspaper recycling.
Nassau County District At­torney
Denis Dillon was not
pleased with the verdict. Trotta
and his family were on hand and
were delighted with the verdict.
The case had been hanging for
two years.
JAMES GROVER-- defeated
GOP Congressman from Babylon
has been hired by Grumman in a
Public Relations Capacity. After
12 years in Congress, Grover
returned to his law practice. He
specializes in real estate and
business law.
While in Congress, Grover
joined his constituents in
working for contracts for
Grumman's, Long Islands
largest single employer.
FRANK DONOVAN-- former
Nassau County District Court
Judge has announced his in­tention
to run for TOB Super­visor.
Donovan, a very tough
campaigner will oppose GOP
John Burke who currently holds
the post. Donovan, a former
republican, who fell out of favor
with GOP County Leader Joe
Margiotta has turned to the
Tribune Featurette
BOCES GROOMS GOURMET COOKS
Ask "What's cooking?" at the
BOCES County Center these
days, and you're likely to hear
caneton a la bigarade. Or
sauerbraten. Or arroz con polio.
Or the name of some other exotic
dish with a foreign flavor.
That's because students in the
classical cuisine course have
embarked on the preparation of a
series of gourmet lunches ac­centing
recipes from all over the
world. They serve the lunches
every Tuesday and Thursday to
BOCES staff, students' parents,
and their guests, at prices that
cover the cost of the food.
The purpose is to provide the
students with actual experience
in preparing and serving gour­met
foods. According to the
students, it's a highly satisfying
experience. According to the
diners, it'a u gustatory treat.
Among the regular customers
of the BOCES County Center
dining room, which is decorated
in the colors of the country being
highlighted, are Mr. and Mrs.
Edward Sandler of Levittown
who bring several guests with
them. They learned about the
lunches from their son who is
taking the classical cuisine
course.
"They do such a terrific job
here, I wouldn't miss it for
anything," says Mr. Sandler.
"And Eddie learned so much in
the course that he made the
entire Christmas dinner," says
Mrs. Sandler. "And even washed
the kitchen floor afterwards."
Washing the kitchen floor is a
typical end-of-the morning
routine on any Tuesday or
Thursday in the busy County
Center kitchen where a dozen
students in the classical cuisine
course put the finishing touches
on the luncheons to be served that
day.
On the day an Italian lunch is to
be served, one student will be
ladling chick peas into the salad
while another opens an oven door
to peek at the bubbling chicken
cacciatore. At the same time,
another student slices and but­ters
freshly baked Italian bread
and reminds his classmate to stir
the mushroom soup.
While the twelve students at­tend
to their tasks, teacher
William Jenkins moves swiftly
around the kitchen checking
something in an oven, giving
instructions to a student filling a
crepe, asking another about the
clams oreganata he is preparing.
Suddenly, Jenkins stops the
activity and calls all the students
over to look at the contents of a
tiny tin box.
"See this?" he says. "That's
saffron. It turns rice yellow when
you put it in the boiling water.
You use just a pinch. A little goes
a long way-and it's expensive.
This little box costs 80 cents for
1 40 of an ounce."
"I'd hate to have to buy a pound
of it," says one of the onlookers,
Bill Smith, a junior at Plainedge
High School.
Like the other students in the
class, Bill Smith spends half of
each school day at the County
Center, which is located in
Westbury, and which is one of
five occupational education
centers operated by the Nassau
Board of Cooperative
Educational Services (BOCES).
Bill spends the remaining half of
each day at his home high school
pursuing his academic subjects.
Bill also works twelve hours a
week at a pancake house as a
kitchen helper. But he's soon to
be an assistant cook.
"They're promoting me
because I go to BOCES," he says.
"They know I learn a lot here."
Bill says that preparing the
gourmet lunches is both in­teresting
and exciting. "You'll
look forward to tasting it~and
until you do, you never know how
it will come out."
On Fridays, his class and the
afternoon class discuss and plan
the next week's menus. The
following Monday, both classes
start to prepare the food. Bill's
morning class adds the finishing
touches on Tuesday mornings.
Five students in the afternoon
class, dressed in smart blue and
white checked jackets, serve
lunch when the dining room
opens at 12:30 while the rest of
the class works in the kitchen.
Wednesday is devoted to
preparing enough food for
Thursday's luncheon.
"We learn a lot about cooking,
but we also learn a lot of other
things, too," says Bill Smith.
Sometimes Mr. Jenkins yells at
us because we don't do things
right, but he tells us that's the'
way it'll be when we're working.
He always stresses that."
And his friend, Dennis Troy, a
junior at Garden City High
School, adds, "I've been at
BOCES three years and I'm still
learning plenty. 1 expect to be a
head chef some day."
Under the tutelage of Bill
Jenkins, Dennis and the rest of
the class should be well prepared.
Jenkins' instruction covers not
only ingredient, quantities,
preparation and appearance of
food, but cleanliness and proper
attire for kitchen and dining
room as well. He sees that his
students follow through on his
teachings. He also shops for
ingredients and searches for
recipes at the library, often using
eight or ten cookbooks as sources
for a single gourmet lunch menu.
Following are his adaptation of
two recipes for the Italian lun­ches.
1-3-4 lb. chicken, cut in pieces
1 tbsp. salt
1 tsp black pepper
5 tbsp. butter or margarine
2 tbsp. olive oil
1 med. onion chopped fine
1 lb. sliced fresh mushrooms
2 tsp. flour
l2 cup dry white wine
1 cup chicken broth
3 cups canned tomatoes drained
and chopped
2 tbsp. parsley
2 tbsp. oregano
2 tbsp. brandy
Season the chicken with half
the salt and pepper. Reserve the
rest. Heat 4 tbsp. butter and the
olive oil in a heavy casserole. Add
the chicken and brown on all
sides over low heat. Remove the
chicken and add mushrooms,
remaining butter, salt, and-pepper.
Saute for five minutes,
stirring and scraping. Lower
heat, add flour and cook for 2-3
minutes, stirring constantly. Add
the wine, chicken broth, chopped
tomato, parsley, and oregano.
Mix thoroughly. Bring to a boil
and simmer for 8-10 minutes,
covered. Add the chicken and
bake covered in pre-heated 325
degree oven for about 25 minutes,
or until the chicken is thoroughly
cooked. Add brandy just before
serving.
ZEPPOLE FILLING FOR
DESSERT CREPES
1 cup ricotta cheese
3 tbsp. sugar
2 tbsp. diced mixed candied fruits
2 tbsp. broken chocolate bits
2 tbsp. Jamaica rum
1 cup heavy cream whipped
Drain cheese 15-20 minutes in
strainer. Mix thoroughly with
sugar. Add fruits and chocolate.
Mix well. Add rum and fold in
whipped cream. Refrigerate until
chilled. Fill crepes. Make filling
for about 8-10 crepes. Use a basic
crepe recipe or spoon zeppole into
dessert glasses before chilling
and top each glass with shaved
chocolate and a marschino
cherry.
The "Foods Around the World"
lunches prepared by the classical
cuisine students will be served at
the BOCES County Center on
Tuesdays and Thursdays for the
rest of the school year.
Democrat Party. He is being
backed by the Hicksville
Democrats. Promises to be an
interesting contest—
JUDICIARY COMMITTEE in
Albany-- approved a bill that
would prohibit grand juries from
holding reporters in contempt for
refusing to disclose news sources.
Reporters are now protected by
law and are shielded from
disclosing sources of news before
courts, legislature and other
legislative committees holding
contempt powers. Chalk up one
far Free Press.